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Costa Di Rose 2022 - Umberto Cesari
Umberto Cesari


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A delicate rosé, which reaches the aromatic profile of Sangiovese, to its zenith!


Why do we love it?

A summer dusk, you will gaze in disarming silence at the colors of the sky next to the sea and you will literally see them in your glass! And this seductive rosé from Sangiovese will perfume the atmosphere with delicate aromas of violets and strawberries. Well, that doesn't sound too bad...right?

Behind this treasure is Umberto Cesari, the producer who was inspired by his father's Ilario traditional tavern and decided to give a ticket to his enthusiasm for the land of great red wines. After gaining all the knowledge he needed, he set out to return and fulfill his vision. To make wonderful wines from the variety he believed to be like no other. And he did! In 1964 he founded his winery in the hills of Castel San Pietro Terme in Emilia-Romana and was the first to bottle wine and place a label and cork on the bottle, something completely unknown at the time! Today he cultivates in 8 different vineyards, each of which is a distinctive terroir and has rightly been labeled as Ambasciatore del Sangiovese (Master of Sangiovese)!

With his iconic red wines bringing worldwide accolades, he decided to show the power of Sangiovese in its rosé version as well. The grapes come from relatively young vines of around 10 years old and are lightly pressed to isolate only the best quality part of their juice. It is then naturally separated by gravity and fermented at low temperatures in stainless steel tanks to preserve its freshness and aromas. Before bottling, it matures in a tank for 6 months.









Tastes Like

Its color is bright pale pink. It has a strong aromatic character with rose, cherry blossom, and violet predominating. It is then further enhanced aromatically by strawberries, raspberries, gooseberries, red berries, tart cherries, and pomegranates.

In the mouth, it has intense freshness and crisp acidity, with a rich taste of stone cherry that lasts and is in perfect balance with the soft tannins.

Technical stuff
Color Rose
Type Dry
Year 2022
Alcohol 12.5%
Origin Emilia-Romagna, Italy
Variety Sangiovese
Aromas Rose, cherry blossom, violet, strawberry, raspberry, gooseberry, berries, sour cherry, pomegranate
Bottle Size 750ml
Barrique -
Serving temperature 9ºC
Aging 2 years
Closure Cork
Organic No



Enjoy it plain as an aperitif, with pizza, pasta with tuna in red sauce, spicy oriental cuisine, and salmon appetizers.

Nicoise salad with salmon and beans

For the fish
- 1 salmon fillet
- 30 ml. olive oil
- 1 clove of garlic
- 1/4 of teaspoon of thyme
- 1/4 of teaspoon of mustard
- 1 lemon (juice and zest)
- Freshly ground pepper
- Salt

For the salad
- 100 gr. green salad
- 5 baby potatoes
- 100 gr. boiled white beads
- 100 gr. fresh green beans
- 1 tablespoon capers
- 1 red pepper
- 5-6 cherry tomatoes
- 6-7 olives
- 2 eggs

For the dressing
- 60 ml. olive oil
- 4 anchovies
- 1 clove of garlic
- 1/4 of teaspoon of thyme
- 1 teaspoon of mustard
- 1 1/2 Tablespoon white vinegar
- 1 lemon (juice and zest)
- 6-7 basil leaves
- 3-4 sprigs of parsley
- Chilli flakes
- Freshly ground pepper
- Coarse salt

1. Start with the fish: In a bowl, mix all the marinade ingredients except the fish. Slightly break the clove of garlic so that it gives off its aromas and add it to the mixture. Place the fish in a bowl and pour over the marinade mixture you prepared. Marinate the salmon for at least 40 minutes.

2. Prepare the dressing for the salad: Finely chop all the vegetables but keep separately 2 tablespoons of parsley and 6-8 basil leaves. Place the herbs in a bowl, add the rest of the ingredients and at the end, season it, taste it and correct the acidity and salt.

3. Put the beans in a bowl, pour over 2-3 tablespoons of the dressing and mix. To the rest of the dressing, add the anchovy fillets and mix well by pressing with a fork until they melt.

4. Put the potatoes to boil until they soften, while they are hot, cut them into thick slices and dress them with 3-4 tablespoons of the dressing.
Boil the green beans until they soften and immediately place them in ice water so that they maintain their vivid color. Boil the eggs for 6.5-7 minutes or depending on how you prefer the yolk and cut the cherry tomatoes in half.

5. Roast the pepper and cut it into strips, while baking the salmon in a non-stick pan or on the grill. Place the green salad in a bowl, add all the ingredients, leaving at the end the fish which we "break" into large pieces with a fork and the eggs that we cut in half.

Pour a little more dressing over and serve!

Notes on the recipe
- Instead of salmon you can use tuna, trout or any fresh fish that you will fillet
- You can prepare the vegetables earlier and compose the salad just before serving.


Eva Monochari

Food Blogger



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